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I’ve felt like baking for weeks, I just didn’t have the time. I got a 100 in my course (yay!) and it feels good to be able to take my time in the kitchen. Baking! Oh, how I’ve missed you (Hubster may have missed you more). I forgot how much I love the feel out dough under my hands.

I did not have chocolate chips on hand… but I did have a lemon. Spiral cookies, it is…

Raspberry Lemon Spiral Cookies

Raspberry Lemon Spiral Cookies

Ingredients:
2 c. powdered sugar, 2 1/2 sticks of butter (softened), 3 1/4 c. flour, 1 lemon, 1 Tbsp. lemon extract, 1 Tbsp. raspberry extract, 1/4 Tbsp. milk, red food coloring, water

Directions:
Cream together sugar and butter until smooth, slowly mix in flour and milk. Separate dough into two batches. Zest lemon and add to one bowl, with the lemon extract and mix well. Add a few drops of food coloring and raspberry extract to other bowl and mix well. Press each ball of dough flat, cover with plastic wrap and refrigerate for 30 minutes. On a floured marble slab, roll out lemon dough until it’s about 1/4″ thick. Repeat with raspberry dough. Spray (or brush) the top of the lemon dough with water. Carefully lift the pink dough onto the lemon dough. Cut the edges, to create a neat 6″ x 12″ rectangle. From the long sides, roll the dough tightly into a log. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven 350°F. Remove dough from fridge and slice into 1/4″ thick discs. Place on a greased baking tray for 8-10 minutes. Remove from oven and let rest for two minutes before moving to a cooling rack.

*Excellent dipped in white or dark chocolate! Or add jam or frosting and make a cookie sandwich. 

This is the perfect treat for a luncheon, tea party or princess party!

What’s in your oven?

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